If you follow along in the Slice comments section, you may have seen talk of Paul "Paulie Gee" Giannone's Egyptian move dough-stretching technique. When we visited Paulie to chat pizza recently, we asked him to demonstrate. You'll see it's a bit different from the dough-stretching moves that other pizza-makers featured on these pages have used.

Paulie simply opens up the dough a bit and lets it hang off the side of the make table, outsourcing some of the stretching to good ol' gravity. Peep the vid above for the skinny.